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keto cheesy breadsticks on a wire basket lined with a cloth table napkin

Keto Cheesy Breadsticks

  • Author: Sara Nelson
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 10 breadsticks 1x
  • Category: Appetizer
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free


These Keto Cheesy Breadsticks are low in carbs, made without almond flour, gluten-free, and can be easily be made egg-free. They can be made in 1 hour and are the perfect crunchy accompaniment alongside a hearty salad or a serving of Italian meatballs, or just to enjoy on their own!




Optional Garnish:


  1. Breadsticks: Preheat oven to 350 degrees and coat 8×8-inch baking pan with nonstick cooking spray.
  2. In a mixing bowl, using an electric mixer, mix together eggs, shredded mozzarella, grated parmesan, butter, and cream cheese until well-combined. Add coconut flour, Italian seasoning, cream of tartar, garlic powder, baking soda, and salt and mix again. Transfer mixture to prepared baking pan.
  3. Topping: In a separate mixing bowl, mix together all topping ingredients until thoroughly incorporated. Sprinkle topping mixture atop breadstick batter in baking pan.
  4. Final Steps: Transfer baking pan to middle oven rack and bake for 40 minutes. Then, turn oven broiler on and broil until topping is brown and bubbly, about 1-2 minutes. Remove pan from oven and allow breadsticks to cool before cutting into 10 pieces.

Recipe Notes:

Eggs Substitution: To make these breadsticks egg-free, substitute flax eggs in place of the whole eggs this recipe calls for. To make 4 flax eggs to replace the eggs in the recipe, mix together 1/4 cup ground flax seeds with 3/4 cup water. Set aside for 5-10 minutes until the mixture thickens, then use as instructed in the recipe for the eggs. Note that this substitution will alter the final nutrition information, including increasing the carb content per serving just slightly.

Mozzarella Cheese Substitution: Either shredded Provolone, white cheddar, or Monterey Jack cheese can be subbed in at a 1:1 ratio.

Grated Parmesan Substitution: You can substitute shredded Parmesan cheese, or shredded or grated Asiago cheese.

Butter Substitution: Coconut oil can be subbed in at a 1:1 ratio.

Cream Cheese Substitution: If you do not follow a nut-free diet, almond milk cream cheese should be able to be subbed in for regular cream cheese at a 1:1 ratio. Due to my allergies, I cannot test this substitution, but I think it should work.

Coconut Flour Substitution: If you have a coconut allergy or simply prefer to use almond flour in your recipes, you can try and make that swap, but note that I have not (and, due to my allergies, cannot) tested it for you! I would venture to say you will need around 1 cup of almond flour in place of the coconut flour. Note that coconut flour and almond flour work very differently. Their absorbency rates are very different, with coconut flour being particularly absorbent. Another option would be to use ~1 cup ground sunflower seed meal, which is a nut-free and keto-friendly flour that I use in a lot of my recipes.

Italian Seasoning Substitution: Make your own Italian seasoning by combining ~1/4 tsp each of dried basil, dried marjoram, dried oregano, dried rosemary, and dried thyme. If you don’t have one of these spices on hand, just omit and add a little more of the other spices to ensure you have 1 1/2 tsp of homemade Italian seasoning for the dish.

Baking Soda and Cream of Tartar Substitution: Use 3/4 tsp gluten-free baking powder in place of these 2 ingredients (meaning, if you use baking powder, you can omit both baking soda and cream of tartar).

Garlic Powder Substitution: Substitute freshly minced garlic at a 1:1 ratio.

Net Carbs: Per serving, this recipe contains 4.7 grams of net carbs. The serving size is 1 breadstick and the recipe, as written, yields 8 servings. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.

Refrigerator Storage: Allow to cool, then store in an airtight container in the refrigerator for up to 5 days.

Freezer Storage: After being cooled and sliced, these breadsticks can be stored in the freezer in an airtight container for up to 2 months. Thaw overnight in the refrigerator. Once thawed, to reheat, either microwave them until warm or bake at 350 degrees until warmed throughout.

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